Navajo fry bread served with toppings on a rustic wooden table.

Navajo Fry Bread

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A simple, crispy Navajo fry bread you can make with few ingredients.

introduction

Navajo fry bread is a soft, puffy flat bread fried until golden. It is warm, simple, and very tasty. People eat it plain, with toppings, or with honey for dessert.

why make this recipe

  • It uses common ingredients you likely have at home.
  • It cooks fast and fills the kitchen with a nice smell.
  • You can eat it savory or sweet.
  • It shows a traditional, simple way to make fried bread.

how to make Navajo Fry Bread

Ingredients :
2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 cup warm water or milk, Oil for frying

Directions :

  1. In a mixing bowl, combine the flour, baking powder, and salt.
  2. Gradually add the warm water or milk and mix until a dough forms.
  3. Knead the dough on a floured surface until smooth, about 5 minutes.
  4. Let the dough rest for 30 minutes.
  5. Heat oil in a deep pan over medium heat.
  6. Divide the dough into small balls and flatten each one into a disc.
  7. Fry each disc in hot oil until puffy and golden brown, about 2-3 minutes on each side.
  8. Drain on paper towels and serve warm, either with taco toppings or as a dessert with honey.

how to serve Navajo Fry Bread

Serve warm. For a savory meal, top with beans, seasoned meat, lettuce, cheese, and salsa (like a taco salad on bread). For sweet, drizzle honey or powdered sugar. You can also eat it plain with butter.

how to store Navajo Fry Bread

Cool completely before storing. Keep in an airtight container at room temperature for 1 day. For longer storage, freeze in a sealed bag up to 1 month. Reheat in a warm oven or toaster to bring back crispness.

tips to make Navajo Fry Bread

  • Use warm water or milk for softer dough.
  • Do not over-knead; stop when dough is smooth.
  • Let dough rest to relax the gluten.
  • Keep oil at medium heat so bread cooks through and does not burn.
  • Fry one or two at a time so oil temperature stays steady.
  • Drain well on paper towels to remove excess oil.

variation (if any)

  • Add a tablespoon of sugar for slightly sweet bread.
  • Use whole milk or a mix of milk and water for richer flavor.
  • Make smaller discs for bite-size fritters.
  • Flavor the dough with a pinch of garlic powder or herbs for a savory twist.

FAQs

Q: Can I use baking soda instead of baking powder?
A: No. Baking powder gives lift and lightness. Baking soda needs an acid to work.

Q: How do I know when oil is hot enough?
A: Drop a small scrap of dough in oil. If it rises and sizzles but does not burn, the oil is ready.

Q: Can I bake this instead of frying?
A: You can bake, but the texture will differ. Frying gives the classic puffy crust and soft inside.

Q: Can I make dough ahead?
A: You can make dough and keep it covered in the fridge overnight. Let it warm slightly and rest before shaping.

Q: Why did my bread stay dense?
A: Likely the dough was under-rested, over-kneaded, or the oil was too cool. Check these steps.

Conclusion

For another clear step-by-step recipe with photos and tips, see Navajo Fry Bread – Mayuri’s Jikoni.